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Marinade:
Pierce eggs on the fat end with a pin or needle. Boil for 6½ minutes. Use a spider to put eggs in and out of water all together, so timing can be precise.
Transfer cooked eggs to ice or cold water bath.
Make marinade.
Peel eggs put in a lidded container. Pour marinade over, preferably to just below the lid, so eggs will stay submerged.
Refrigerate marinated eggs for 48 hours, turning container over periodically to ensure all eggs are submerged.
After 48 hours, pull eggs from marinade. Refrigerate or eat. Marinade may be stored in the refrigerator to use again.
Tags: Asian, condiment, dairy-free, egg, gluten-free, homemade, Japanese, make-ahead, marinade, nut-free, preserving, vegetarian